Vegetarian Biryani

This is from a friend, it was as close as I could come to having an authentic biryani that was meat-less. And the presentation was lovely. I tweaked the recipe a bit, and it turned out really well.



Vegetarian Biryani (serves 4)

1 cup Basmati Rice
1 head of Cauliflower, cut into florets
1 cup Green Peas
1 cup Carrots, chopped
1 cup French Beans, chopped
1 cup Potatoes, chopped
1 Cardamom
1 Clove
2-3 Peppercorns
1 tsp Cumin
1 Bay Leaf
1 pinch Saffron Threads

Marinade for the Vegetables:

2 large Onions, sliced
3/4 cup Yogurt
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Ground Cumin
Salt, to taste
Oil

Preheat oven at 350 deg F.
Wash vegetables and pat dry. Mix all the ingredients for the marinade.
Marinate the veggies for an hour.
Cook the rice and spread onto a plate to cool.
Lightly roast the saffron and sprinkle over the rice.
Heat the oil in a separate pan and season with the whole spices. Add the veggies and saute for 5 minutes.
Add a little water and cook till done.
Arrange alternate layers of rice and veggies in a baking dish.
Bake at 350 deg F for 20 minutes.



This is my entry for Meeta's Monthly Mingle: Bollywood Cooking.